Pesach Vegetable Lasagna

Please Remember: Kitchens are dangerous places full of sharp implements and high temperatures. You should always have an adult with you when you are cooking. Do not try to make Pesach Vegetable Lasagna without the full permission and close supervision of an adult (preferably with one of your parents). Always take care around sharp knives and hot liquids. Concentrate on what you are doing and have fun!


Ingredients:

  • 10 standard-sized matzot (matzot produced by 'Rakusens' and 'Manischewitz' are the perfect size)
  • 1 lb strong cheese
  • 1 large onion
  • 2 carrots
  • 4 celery ribs
  • 1 red pepper
  • 2 tomatoes
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 500g jar of Kosher-for-Pesach Italian Passata


To make Pesach Vegetable Lasagna:
  • Carefully turn the cooker onto a medium heat to warm up.
  • Peel the onion and carrots, wash the red pepper, tomatoes and celery ribs.
  • Cut the onion carefully in half. Then cut each half in half to make quarters.
  • Cut each quarter of onion carefully into thin slices - place in a large bowl.
  • Grate the carrot carefully on a cheese-grater - place in bowl with onion.
  • Slice the celery ribs in half from one end to the other - then chop across into small pieces. Place in bowl with onion and carrot.
  • Cut red pepper carefully open and scrape seeds out. Be careful to scrape all the seeds out - they are not good to eat!
  • Cut the red pepper carefully into quarters. Cut each quarter of pepper carefully across into thin slices. Place in bowl with onion, carrot and celery.
  • Cut tomatoes carefully into quarters. Slice each tomato quarter in half again to make eight pieces from each tomato.
  • Turn the eighths of tomato round and cut each one across to make small pieces. Place in bowl with onion, carrot, celery and pepper.
  • Mix all the vegetables together in bowl. Set vegetables on one side.
  • Carefully grate cheese. Place in a medium bowl. Set cheese on one side.
  • Pour Italian Passata into a small bowl.
  • Measure out salt and pepper. It is important to be accurate. Add salt and pepper to Passata.
  • Stir Passata and seasoning well to mix. Set Passata mix on one side.
  • Line a 9" x 13" baking tray with foil.
  • Take each matzah and run it carefully under cold water for a few moments to dampen. The matzah should be wet and soggy on the surface, but firm in the middle. Gather damp matzot on clean kitchen paper.
  • Lay two matzot on the foil bottom of the baking tray.
  • Spread a quarter of the vegetable mix on the matzot.
  • Dribble spoonfuls of Passata over vegetables and then sprinkle with handfuls of cheese. Take two matzot and lay across the vegetables, Passata and cheese.
  • Take two matzot and lay across the vegetables, Passata and cheese.
  • Repeat a layer of vegetables and Passata.
  • Repeat a layer of cheese and matzot.
  • Repeat these two layers until all the vegetables and matzot are used up. End with a layer of matzot. Dribble remaining Passata on top of matzot. Scatter grated cheese generously over top of Passata.
  • Cover Pesach Matzah Lasagna with foil and bake for twenty minutes. Remove foil and bake for a further ten minutes. The top layer of matzah and Passata should have gone crisp and the cheese should be golden and bubbly. Pesach Matzah Lasagna should smell wonderful!
  • Serve Pesach Matzah Lasagna at your Seders or at any time during Chol Ha'Moed. Enjoy!

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